Written in English
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M J Thorne, L U Thompson, D J Jenkins, Factors affecting starch digestibility and the glycemic response with special reference to legumes, The American Journal of Clinical Nutrition, Vol Issue 3, September , Pages –, by: STARCH DIGESTIBILITY AND GLYCEMIC RESPONSE include enzyme inhibitors, phytates and pos-sibby lectins. Fiber might also have been included in this section by virtue ofits ability. Factors affecting starch digestibility and the glycemic response with special reference to legumes. raw or cooked, ground or whole). In this respect legumes exemplify a class of foods, high in fiber, protein and antinutrients, with a starch which is digested slowly in vitro. Identification of more such foods and further understanding of Cited by: Fibre: type and content. Foods containing soluble fibre, such as oats and legumes, have a lowering effect on the GI because they delay gastric emptying. Insoluble fibre such as that found in digestive bran, on the other hand, has very little effect on the digestability and absorption of the carbohydrate foods.
In legumes, cotyledon structure is one of the key factors responsible for low GI. One of the first studies showing such effect dates back to when Kon, Wagner, Becker, Booth, & Robbins, () investigated starch digestibility of beans grinded before and after cooking. They observed that samples grinded after cooking preserved cell intactness. KEY WORDS: Lectins, glycemic response, starch digestibility, beans, cereals. 1Send correspondence to Dr. L.U. Thompson, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada MSS 1A8. R.L. REA et al. INTRODUCTION Different types of carbohydrate foods produce different glycemic responses, suggesting that. Many factors may influence the digestion of carbohydrates in the small intestine, including the rate of digestion rectal infusions of propionate alone did not affect lipids or TG in healthy young men and women Factors affecting starch digestibility and the glycemic response with special reference to legumes. Factors that affect the glycemic index include all of the following except _____. A. manner of food preparation The glycemic response describes _____. A. the rise in blood sugar after ingesting carbohydrates B. the rise in insulin after ingesting carbohydrates C. digestion .
Food digestion and absorption are significantly different, causing different glycaemic responses and insulin responses. The glycaemic index is a kind of a way for assessing the body digest and the extent of absorption by glycaemic response after eating food containing the CHO. The composition of a feed determines its digestibility, basically feeds are divided into two namely Roughages and Concentrates. Roughages are feedstuffs that are high in fiber content and naturally high in energy while concentrates are feedstuffs that are low in fiber and contains all the required nutrients for animal growth. So, if you’re going to eat some high-glycemic food like white rice, consider having some beans with it, and the more beans the better. Check it out, as your bean-to-rice ratio increases from left to right, from more rice-with-some-beans, to more like beans-with-some-rice, you can see these trends towards improving cardiometabolic risk factors. Legumes, such as black beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), have a low glycemic index, and may reduce the glycemic load of meals in which they are included. Although the low glycemic response of beans consumed alone has been documented, few studies have examined the glycemic response to traditional food combinations such as black beans and rice or chickpeas and rice.